Best 6 Caramel Coconut Cluster Bars Recipes

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Prepare to tantalize your taste buds with the irresistible delights of caramel coconut cluster bars! Embark on a culinary journey where irresistible textures and flavors intertwine, creating a symphony of sensations that will leave you craving more. Whether you're an experienced baker or just starting your culinary exploration, this delectable treat promises to delight and amaze. With its easy-to-follow recipe and readily available ingredients, it's time to indulge in the rich symphony of flavors and textures that await you. So, let's gather the necessary ingredients and embark on a delicious adventure into the world of caramel coconut cluster bars!

Here are our top 6 tried and tested recipes!

CARAMEL COCONUT CLUSTER BARS



Caramel Coconut Cluster Bars image

Make and share this Caramel Coconut Cluster Bars recipe from Food.com.

Provided by Brookelynne26

Categories     Bar Cookie

Time P1D

Yield 24 serving(s)

Number Of Ingredients 15

3 cups sweetened flaked coconut, divided
2 cups all-purpose flour
1/2 teaspoon salt
8 ounces unsalted butter, softened, cut into 1/2-inch cubes
1/2 cup granulated sugar
1/2 teaspoon pure vanilla extract
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 cup heavy cream
1/3 cup sweetened condensed milk
2 ounces unsalted butter, at room temperature, cut into 1/2 inch cubes
1 teaspoon pure vanilla extract
6 ounces good-quality dark chocolate, coarsely chopped (60 to 72%)
2 ounces good-quality milk chocolate, coarsely chopped

Steps:

  • Toast the coconut: Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper. Spread the coconut in an even layer on the baking sheet and toast, tossing and turning every 4 minutes or so, until the coconut just starts to turn golden, about 12 minutes total. Remove the coconut from the oven and set aside to cool.
  • Make the Cookie Base: Increase the oven temperature to 350 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray and line it with parchment paper, allowing the parchment to overhang on two sides. Lightly spray the parchment paper.
  • In a medium bowl, whisk together the flour and salt.
  • In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, approximately 2 minutes. Add the vanilla and the flour mixture and beat just until combined.
  • Turn the dough out into the prepared baking pan and, with lightly floured hands, press the dough into an even layer on the bottom of the pan (do not press up the sides). Prick the top of the dough with the tines of a fork and bake the crust for 25 to 30 minutes, rotating the pan halfway through the baking time, until golden. Remove the pan from the oven and place on a wire rack to cool.
  • Make the Caramel Layer: In a medium saucepan, combine the corn syrup, both sugars, and 2 tablespoons of water and stir gently so you don't splash any of it up on the sides of the pan. Set the saucepan over low heat and continue to stir gently until the sugar dissolves. Clip a candy thermometer to the side of the pan, making sure the bulb of the thermometer is immersed in the syrup. Turn the heat up to medium-high and wait without stirring for the mixture to reach 240 to 245 degrees F, about 7 minutes. Keep a watchful eye on the temperature while you proceed with the next step-you do not want the mixture to exceed 250 degrees F.
  • Meanwhile, in a small saucepan over medium heat, stir together the cream and sweetened condensed milk. Gently warm the mixture; do not let it boil.
  • Once the sugar mixture turns amber, remove it from the heat and stir in the butter and the warm cream mixture until completely combined (be careful as it will bubble up when you add the cream mixture). Place the pan back over medium heat, stop stirring, and bring the mixture back to 245 to 250 degrees F.
  • Remove the pan from the heat, stir in the vanilla, and fold in 2 cups of the toasted coconut.
  • Pour the caramel directly onto the cookie base and, working quickly, spread it into an even layer with an offset spatula. Sprinkle the remaining 1 cup of toasted coconut over the caramel. Let cool to room temperature, about 2 hours, then place in the refrigerator to chill for at least 1 hour.
  • Line a baking sheet with parchment paper. Use a knife to loosen the chilled bars from the sides of the pan, then lift the bars out using the parchment paper overhang. Spray a sharp knife with nonstick cooking spray and cut the bars into twenty-four 3-by-1 1/2-inch rectangles and place on the prepared baking sheet. Refrigerate until ready to assemble.
  • Assemble the bars: Melt both chocolates together in the bowl of a double boiler over medium heat or in the microwave (in a microwave-safe bowl, cook the chocolate at 50% power (medium) for 15-seconds bursts, stirring between each blast, until melted).
  • Dip half of each individual bar in the melted chocolate, scrape off the excess chocolate with an offset spatula, and place the bar back on the baking sheet. Repeat with the remaining bars.
  • Alternatively, dip the bottom of each bar in the remaining melted chocolate, scrape off the excess chocolate with an offset spatula. Return to the baking sheet to set. Once set, squeeze the chocolate into one corner of the zippered plastic bag and twist the other end of the bag a few times to form a makeshift pastry bag. Use a kitchen scissor to snip off the small corner of the bag where the chocolate has collected (you don't want too large a snip or the chocolate will ooze out).
  • Working quickly, drizzle the chocolate in a zigzag pattern across all of the bars. Place the pan of bars back into the refrigerator for 15 minutes to let the chocolate set up. Serve immediately. The bars can be stored in the refrigerator, tightly covered, for up to 4 days. They taste really good directly from the refrigerator as well as at room temperature-entirely up to you.

CARAMEL BARS



Caramel Bars image

Yummy oat bars filled with a gooey layer of caramel, chocolate and nuts!

Provided by Jordanna Novak

Categories     Desserts     Cookies     Bar Cookie Recipes

Time 35m

Yield 24

Number Of Ingredients 10

32 individually wrapped caramels, unwrapped
5 tablespoons heavy cream
1 cup all-purpose flour
1 cup rolled oats
¾ cup brown sugar
½ teaspoon baking soda
¼ teaspoon salt
¾ cup butter, melted
½ cup semisweet chocolate chips
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, melt together the caramels and heavy cream, stirring occasionally until smooth.
  • In a medium bowl, stir together the flour, oats, brown sugar, baking soda and salt. Stir in the melted butter until well blended. Press Half of the mixture into the bottom of a 9x13 inch baking pan. Reserve the rest.
  • Bake the crust for 8 minutes in the preheated oven. Remove and sprinkle with chocolate chips and walnuts. Pour the caramel mixture over the top and then crumble the remaining crust mixture over everything.
  • Return to the oven and bake for an additional 12 minutes, or until the top is lightly toasted. Cut into squares while it is still warm.

Nutrition Facts : Calories 194.8 calories, Carbohydrate 23.7 g, Cholesterol 20.5 mg, Fat 10.9 g, Fiber 0.9 g, Protein 2.2 g, SaturatedFat 5.5 g, Sodium 127.5 mg, Sugar 15.2 g

CHOCOLATE COCONUT BARS



Chocolate Coconut Bars image

The sweet tooth cure.

Provided by Hanna Coolidge

Categories     Desserts     Cookies     Fruit Cookie Recipes     Coconut

Time 40m

Yield 20

Number Of Ingredients 4

1 ½ cups graham cracker crumbs
1 ⅔ cups sweetened condensed milk
½ cup semisweet chocolate chips
1 ½ cups flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking pan.
  • In a large bowl, mix together the graham cracker crumbs, sweetened condensed milk, chocolate chips and coconut until well blended. Press dough evenly into the prepared baking pan.
  • Bake for 30 minutes. Let cool before cutting into bars.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 24.2 g, Cholesterol 8.7 mg, Fat 5.7 g, Fiber 1 g, Protein 2.8 g, SaturatedFat 3.7 g, Sodium 86.8 mg, Sugar 20.2 g

COCONUT CARAMEL BARS



Coconut Caramel Bars image

If you love the taste of Samoa cookies, you will enjoy these gooey and chewy bars loaded with coconut, caramel and chocolate! If you have any question as to lifting these bars from the pan, line the bottom with parchment. This recipe was the grand prize winner for King Arthur Flour and the Baker's Catalogue.

Provided by Bev I Am

Categories     Bar Cookie

Time 1h25m

Yield 24 serving(s)

Number Of Ingredients 11

1/2 cup butter
1 1/2 cups brown sugar
2 teaspoons vanilla
1 large egg
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups shredded coconut, toasted, divided
1 cup caramel, divided (about 30 individual caramel candies)
1 1/2 cups semi-sweet chocolate chips
1 tablespoon milk or 1 tablespoon cream

Steps:

  • Toast the coconut: Spread coconut in a 9x13" pan, bake in preheated 300 degree F oven 20-25 minutes or until lightly toasted, stirring half way through baking time.
  • Increase oven temperature to 350 degrees F.
  • In a large bowl, beat butter, sugar, vanilla, and egg, until well blended.
  • Mix in flour, salt, baking powder and 1 1/2 cups toasted coconut (reserving 1/2 cup for topping).
  • Spread mixture in un-greased 9x13" pan, lining with parchment if you desire.
  • Bake for 15 minutes.
  • Meanwhile melt 1/2 (1/2 cup) of the caramel in microwave.
  • Drizzle melted caramel over baked crust and return to oven for 10-12 minutes or until medium brown and caramel is bubbly.
  • Removed crust from oven, working quickly, use a heat proof plastic knife (plastic reduces the drag on sticky baked goods), or a bench knife, to loosen the edges of the crust from the pan; cut into 2 dozen bars, leaving them in the pan. (It is easier to cut these bars while still warm).
  • Sprinkle bars with the chocolate chips.
  • Allow chocolate chips to soften about 5 minutes, then spread chocolate evenly over bars.
  • Set aside to cool completely.
  • Loosen the bars from the edge of pan again, using a flexible spatula to lift the bars out of the pan.
  • Set on a rack.
  • Combine remaining caramel with 1 tablespoon milk or cream and heat until caramel is melted enough to pour.
  • Stir to combine with milk or cream, drizzle over the bars.
  • Garnish with reserved toasted coconut.

Nutrition Facts : Calories 203.5, Fat 10, SaturatedFat 6.8, Cholesterol 18, Sodium 118.5, Carbohydrate 29, Fiber 1.1, Sugar 22.5, Protein 1.7

CARAMEL COCONUT CHOCOLATE CHIP BARS



Caramel Coconut Chocolate Chip Bars image

These layered dessert bars are loaded with gluten free chocolate chunk dough, caramel sauce, chocolate chips, pecans and toasted coconut for the ultimate treat.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 40m

Yield 16

Number Of Ingredients 10

1 package (14 oz) Immaculate Baking Co.™ gluten free chocolate chunk cookie dough
1 stick unsalted butter
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/4 cup heavy cream
1/2 teaspoon sea salt
1/2 teaspoon vanilla
1 cup (6 oz) semisweet chocolate chips
1 cup pecans, toasted and chopped
1 cup raw unsweetened coconut flakes

Steps:

  • Heat oven to 325°F. Spray bottom and sides of 13x9-inch baking pan with cooking spray. Line with parchment paper.
  • Break up cookie dough rounds and press evenly in bottom of pan. Bake 18 to 20 minutes until crust is golden and puffy.
  • Meanwhile, in medium saucepan over medium-high heat, combine butter, sugars, heavy cream and sea salt; bring to a boil. Cook, stirring constantly, 2 to 3 minutes until mixture is thick enough to coat back of spoon. Remove from heat; stir in vanilla.
  • Sprinkle chocolate chips and pecans evenly over crust. Drizzle caramel mixture over top. Sprinkle evenly with coconut. Bake 20 to 25 minutes until caramel bubbles and coconut is toasted. Cool completely on cooling rack before cutting into bars.

Nutrition Facts : ServingSize 1 Serving

CARAMEL PEANUT CLUSTERS



Caramel Peanut Clusters image

Try your hand at this Caramel Peanut Clusters recipe this year. You don't need to have a diploma from candy-making school to make these luscious Caramel Peanut Clusters. They're really (really) easy to make.

Provided by My Food and Family

Categories     Home

Time 2h

Yield 30 candy clusters

Number Of Ingredients 5

1 bag (11 oz.) KRAFT Caramel Bits
2 tsp. water
1 jar (16 oz.) PLANTERS Dry Roasted Peanuts
3 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into squares
1 Tbsp. butter

Steps:

  • Pour Caramel Bits into a microwave-safe bowl, with 2 teaspoons of water and microwave in 30 minute increments, stirring in between each heating. It took 1 ½ minutes to melt the caramels with only a few left unmelted. Stirring the warm, creamy caramel allowed the last chunks to completely melt and be incorporated.
  • Pour the jar of peanuts into the caramel and stir to completely coat all peanuts.
  • Drop by spoonful onto a buttered or greased sheet of wax paper, or a silicone baking mat. Allow the caramel clusters to cool and set up, about 10 minutes.
  • While the clusters cool, prepare the dipping chocolate. In a microwave-safe bowl add the butter and chocolate. Breaking the chocolate into small pieces along the perforations to helps it melt more quickly.
  • Again, 30 second increments in the microwave, stirring in between each, will help the chocolate melt quickly and prevent burning or scorching. After 1 ½ minutes, you may still have a few soft chunks of chocolate in the mixture, but stirring will allow them to melt and be combined with the melted chocolate dip.
  • After the chocolate is melted, dip each cluster into the chocolate and turn it to be sure all sides are covered. Lift the cluster out of the chocolate on the tines of a fork. Gently tap the fork handle against the rim of the bowl, allowing excess chocolate to drip through the tines of the fork, back into the bowl.
  • Place the clusters back onto the prepared surface and leave them to cool and harden 1 to 2 hours.

Nutrition Facts : Calories 190, Fat 13 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

Tips:

  • Use parchment paper or a silicone baking mat to line the baking sheet. This will prevent the bars from sticking and make them easier to remove.
  • Be careful not to overcook the caramel. If it gets too dark, it will be bitter.
  • Let the caramel cool slightly before adding the coconut and pecans. This will help prevent the coconut from burning.
  • Press the mixture firmly into the prepared baking sheet. This will help the bars hold together.
  • Let the bars cool completely before cutting them. This will help prevent them from falling apart.

Conclusion:

Caramel coconut cluster bars are a delicious and easy-to-make treat. They're perfect for parties, potlucks, or just a sweet snack. With a few simple ingredients, you can create a batch of these bars that will be sure to please everyone. So next time you're looking for a sweet treat, give caramel coconut cluster bars a try!

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